Egg Nog Marshmallows

In small bowl bloom three packets of non-flavored gelatin in 1/2 cup ice-cold water. Set aside.

In a medium saucepan, combine sugar, corn syrup, salt and remaining 1/2 cup water. Heat over medium high heat until it registers 240F on a candy thermometer. Stir frequently to avoid scorching.

Place bloomed gelatin into the bowl of a stand mixer with the whisk attachment. On low speed, slowly pour hot syrup/sugar mixture into the stand mixer bowl allowing it to combine with gelatin. Once all ingredients are in the bowl, turn mixer onto high for 12-15 minutes allowing the mixture to whip and fluff.

While the marshmallows are whipping, spray a 13×9 inch pan with non-stick spray.

In a small bowl, whisk together powdered sugar and corn starch. Using about half of the mixture, coat the sprayed pan with the sugar/starch mixture. Pour any excess back into the original bowl with remaining sugar/starch. Set both aside.

During the last minute of whipping the gelatin mixture, add in rum and vanilla extracts and nutmeg. Allow to whip one more minute, until extracts and nutmeg are incorporated.

Once marshmallows have whipped throughly, and you’ve reached stiff peaks and the bowl is cooled, pour the mixture into the prepared dish. With a spatula coated in non-stick spray, spread the marshmallows evenly in the pan. Sprinkle tops of marshmallows with additional sugar/corn starch mixture until they are no longer sticky. Set aside and allow it to sit four hours, or overnight.

To cut, dust a pizza cutter with remaining sugar/corn starch mixture and cut into desired marshmallow sizes. Using your fingers, coat all of the sticky sides of marshmallows with sugar/starch until they no longer sticky.

Dip in white chocolate if you desire. Or sprinkle on some additional nutmeg to garnish. Devour.